CIABATTA, A CLASSIC ITALIAN BREAD

CIABATTA, A CLASSIC ITALIAN BREAD

I’ve made it before during the Bread Baker’s Apprentice Challenge, but was not very happy with the way it turned out.   Hard to believe that it took me 17 months to bake another batch, but time tends to fly by me.   November?  Are we in November already?  What happened to 2010, that started just the other day?   ;-)

Ciabatta, take two: the recipe from  “The Italian Baker” calls for a mixture of flour, water, and yeast made the day before (the “biga“), and used as part of the final dough.  A total fermentation time of 3 hours allowed us to have the bread in time for lunch, as it bakes very quickly, less than 25 minutes.   I am quite pleased with this recipe, I suppose that it would work even better in a real oven, but my Breville rose to the challenge!

CIABATTA

(from The Italian Baker)

for biga:

1/8 tsp active dry yeast

1 cup + 1 Tbs water at room temperature

1 + 1/4 cup all purpose flour (165 g)

Dissolve yeast in water, add the flour and form a sticky dough.  Leave it covered at room temperature for 16 to 24 hours.

Ingredients

  • 1/8 tsp active dry yeast
  • 2.5 Tbs milk
  • 1/2 tsp active dry yeast
  • 5.5 ounces water (1/2 cup + 1.5 Tbs)
  • 1/2 T olive oil
  • 1 cup biga (250 g)
  • 250 g all purpose flour
  • 1/2 Tbs salt (7.5 g)
Read the whole recipe on Bewitching Kitchen